Pumpkin Cheesecake II

Name: Pumpkin Cheesecake II
Yield: 1 - 9 inch springform pan
Ingredients: ¾ cup graham cracker crumbs; ½ cup ground pecans; 2 tablespoons white sugar; 2 tablespoons brown sugar; ¼ cup butter; ¾ cup white sugar; ¾ cup canned pumpkin; 3 large egg yolks egg yolks; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground mace; ½ teaspoon ground ginger; ¼ teaspoon salt; 3 (8 ounce) packages cream cheese; ⅜ cup white sugar; 1 egg; 1 egg yolk; 2 tablespoons whipping cream; 1 tablespoon cornstarch; ½ teaspoon vanilla extract; ½ teaspoon lemon extract

Rating: 4.83 stars

633 Ratings
502 Reviews
63 Photos

This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.

By Cathy Brisco

Recipe Summary

Servings:

Yield:

1 - 9 inch springform pan

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
Step 3

Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Step 4

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Step 5

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Nutrition Facts

Per Serving:

406.9 calories; protein 6.6g 13% DV; carbohydrates 31.5g 10% DV; fat 29.3g 45% DV; cholesterol 158.9mg 53% DV; sodium 320.4mg 13% DV. Full Nutrition

Reviews (502)

Most helpful positive review

SARAH_LIZ

02/21/2005

I make cheesecake all the time and this topped with maple pecan glaze from another recipe was voted the best ever by my friends. A nice change of pace for fall or anytime really. The glaze: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill. Read More

Helpful

(281)

Most helpful critical review

M4PERKINS

12/25/2008

I've made a lot of cheesecakes in my time and this one was just o.k. I think the crust had WAY too much butter and the final product felt like it lacked something. Hence why so many comments metioned that they made different toppings and sauces. Next time I would definitely cut the butter in half. It made the crust soggy. I have seen other recipes that add more cream and I think I like those better. Read More

Helpful

(8)

633 Ratings

5 star values: 548
4 star values: 67
3 star values: 14
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SARAH_LIZ

02/21/2005

Helpful

(281)

BragaBit

09/29/2007

I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested with 1 cup whipping cream 3/4 cup maple syrup (I used imitation). I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavor was perfect. I entered the cheesecake into a pumpkin festival baking contest and it won the grand overall prize. The cake is awesome!! Read More

Helpful

(146)

Carol in TX

11/24/2003

Even though I felt the ingredients list was overwhelming when I first found this recipe I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wait to bring it home for Thanksgiving this year. The crust is extra-fancy tasting with the pecans. You can taste the highly recognizbale cheesecake flavor and harmonious blend of pie spices with each bite. The extra effort pays off in the end. I cooked mine in a water bath cracked the oven door open after turning off the stove and chilled over night. Thanks for the wonderful recipe! Read More

Helpful

(118)

spencersmom

07/21/2012

Every year my husband and I always try a new pumpkin cheesecake recipe. My husband said "the search is over this is THE ONE!" and I have to agree. The pecans in the crust were wonderful. There wasn't anything about this recipe that wasn't perfect. I did add nutmeg to mine instead of the mace but I doubt that changed the flavor too much. Thank you so much for sharing!!! 7/20/12-we tried this one again and it was a winner!!! Read More

Helpful

(91)

BAMATT

10/16/2004

Excellent Cheesecake!! Very creamy with just a hint of pumpkin pie flavor. Perfect combination. I plan on serving it this Thanksgiving. The only change I made was to add the sour cream topping that was in the "Libby's Pumpkin Cheesecake" recipe. The topping consists of: 16oz sour cream 1/3 cup granulated sugar and 1 tsp vanilla extract mixed together in small bowl. Spread over surface of warm cheesecake. Bake for 5 additional minutes. Read More

Helpful

(67)

ACHRISTIDE

10/25/2004

Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger snaps in the bottom of mini cupcake liners. Turned out great with 15 minutes bake time! Read More

Helpful

(61)

ms.Chris

11/19/2007

I made this for Thanksgiving last year at my in-laws and they absolutely loved it. I thought it was really good too. Although I was skeptical about pumpkin cheesecake the pumpkin flavor is not overpowering. I made one with graham cracker crust and the other with ginger snaps and the ginger snap was much better. I also suggest doing 1.5X the crust recipe. It makes the perfect amount. Read More

Helpful

(58)

Christine Koskan Fenlon

10/04/2010

This recipe is a staple in my fall desserts! It really is good. For those worried about doing a water bath you really don't need to. The cornstarch in this recipe actually helps the cake from cracking so don't skip it! For me I take a small oven safe bowl and put water in it and place it on a lower rack in the oven. That is to put some moisture in the oven. After 50 minutes or so I just turn off the oven and leave the cake in it. As the oven cools so does the cake. Leave it in the oven for about another hour then I take out the cake. I run a knife around the edge to make sure that none is sticking to the sides (prevent cracking as the cake cools and shrinks). Only after the cake is completely cooled then cover it with foil (in the pan!) and place in the refrigerator. You should make this a full day ahead of serving (if not longer). The cake is fantastic and you will have people begging for the recipe!! Read More

Helpful

(50)

Sara

11/25/2005

This was a very easy cheesecake that baked up perfectly. I substituted two TBS of pumpkin spice for all of the other spices. Was very dense and luscious everyone loved it. Read More

Helpful

(49)

M4PERKINS

12/25/2008

Helpful

(8)

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All Reviews for Pumpkin Cheesecake II

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Nutritional Information

Pumpkin Cheesecake II

Servings Per Recipe: 12
Calories: 406.9

% Daily Value *

protein: 13 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 45 %

saturated fat: 81 %

cholesterol: 53 %

vitamin a iu: 68 %

niacin equivalents: 11 %

vitamin b6: 5 %

vitamin c: 1 %

folate: 6 %

calcium: 7 %

iron: 8 %

magnesium: 5 %

potassium: 4 %

sodium: 13 %

thiamin: 6 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pumpkin Cheesecake II

1 of 502

All Reviews

SARAH_LIZ

02/21/2005

Helpful

(281)

BragaBit

09/29/2007

Helpful

(146)

Carol in TX

11/24/2003

Helpful

(118)

spencersmom

07/21/2012

Helpful

(91)

BAMATT

10/16/2004

Helpful

(67)

ACHRISTIDE

10/25/2004

Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger snaps in the bottom of mini cupcake liners. Turned out great with 15 minutes bake time!

Helpful

(61)

ms.Chris

11/19/2007

Helpful

(58)

Christine Koskan Fenlon

10/04/2010

Helpful

(50)

Sara

11/25/2005

This was a very easy cheesecake that baked up perfectly. I substituted two TBS of pumpkin spice for all of the other spices. Was very dense and luscious everyone loved it.

Helpful

(49)

M4PERKINS